Corn sweet potato and salmon chowder

Comforting chowder is even better with the bright colour and flavour of sweet potatoes and salmon. Serve with a slice of whole grain bread and a green salad for a complete meal.

by Emily Richards PH Ec.
383 cal Serves 4
Prep time 0h 10m
Cook time 0h 25m
Total time 0h 35m
Corn sweet potato and salmon chowder in a white bowl



  1. Step 1

    In a large pot, heat oil over medium heat. Sauté onion, garlic, dill and 1/4 tsp (1 mL) pepper for about 5 minutes or until onions are softened. Stir in potatoes, corn and water; bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 5 to 10 minutes or until potatoes are almost tender.
  2. Step 2

    Increase heat to medium. Whisk flour into milk and gradually stir into pot. Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 minutes or until salmon is firm and opaque and soup is thickened (do not let boil). Stir in lemon zest and juice and season to taste with pepper. Ladle into warmed bowls.

Nutritional information

Per serving (1 of 4)

27 g
131 mg
814 mg
Total fat
17 g
Saturated fat
4 g
58 mg
33 g
3 g
10 g
Added sugars
0 g